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To make Teriyaki Tofu Rice Bowls, gather these key items: - 1 block (14 oz) firm tofu, pressed and cubed - 1 cup jasmine rice - 2 cups vegetable broth (or water) - 1/4 cup soy sauce (low sodium) - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon cornstarch - 2 tablespoons sesame oil - 1 cup broccoli florets - 1 cup bell pepper, sliced (any color) - 1 carrot, julienned - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) These ingredients come together to create a tasty and nutritious meal. Each one plays a role in building flavor and texture. You will need some basic tools to make this dish: - A sharp knife - A cutting board - Mixing bowls - A saucepan for rice - A skillet for stir-frying - A whisk for mixing marinades - A spatula for stirring Having these tools makes cooking easier and helps ensure great results. To add extra flair to your rice bowls, consider these optional toppings: - Sliced avocado for creaminess - Fresh cilantro for a burst of flavor - Chopped peanuts for crunch - Red pepper flakes for heat These garnishes enhance the dish and let you customize your rice bowls to your taste. {{ingredient_image_1}} Start by pressing the tofu. You want to remove excess moisture. Place the block of tofu on a plate. Put a heavy object on top, like a skillet. Let it sit for at least 15 minutes. This step makes the tofu crispier. After pressing, cut the tofu into 1-inch cubes. In a bowl, mix soy sauce, maple syrup, rice vinegar, ginger, and garlic. Whisk these ingredients until they blend well. Add the cubed tofu to the bowl. Make sure all the pieces are covered. Let the tofu marinate for 15-20 minutes. This adds great flavor. Rinse the jasmine rice under cold water. Do this until the water runs clear. In a saucepan, combine the rice and vegetable broth or water. Bring it to a boil over high heat. Once boiling, reduce the heat to low. Cover and simmer for about 15 minutes. The rice is done when the liquid is absorbed. While the rice cooks, heat sesame oil in a skillet over medium heat. Add the broccoli florets, bell pepper slices, and julienned carrot. Stir-fry these veggies for 5-7 minutes. You want them tender yet crisp. This keeps the colors bright and flavors fresh. In a separate skillet, add the marinated tofu and its sauce. Cook over medium heat for 7-10 minutes. Stir occasionally until the tofu turns golden brown. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add this to the tofu mixture. Cook for another 2-3 minutes to thicken the sauce. Once the rice is cooked, fluff it with a fork. Divide the rice into serving bowls. Top each bowl with the stir-fried vegetables and glazed tofu. For the finishing touch, add sliced green onions and a sprinkle of sesame seeds. This adds crunch and flavor. Enjoy your delicious teriyaki tofu rice bowls! Tofu can be watery, which makes it hard to cook. Pressing it helps remove extra moisture. Here’s how to do it: - Wrap the tofu block in a clean kitchen towel. - Place it on a plate and add a heavy object on top. A cast-iron pan works well. - Let it sit for at least 15 minutes. If you have more time, let it press longer. - After pressing, cut the tofu into 1-inch cubes for a great texture and taste. To make the teriyaki sauce just right, play with the ingredients: - Start with low-sodium soy sauce to keep the dish healthy. - Add maple syrup for sweetness. Use more or less based on your taste. - Grated ginger adds freshness. If you like spice, add a bit more. - Rice vinegar gives a nice tang. Adjust the amount to fit your palate. - If you want a thicker sauce, mix cornstarch with water and add it to the pan. Leftovers are great for quick meals. Here’s how to store and reheat: - Let rice bowls cool down before storing them in airtight containers. - Keep the tofu and vegetables separate to maintain their texture. - Refrigerate for up to 3 days. For longer storage, freeze the tofu mixture. - To reheat, use a microwave or skillet. Add a splash of water to keep it moist. - Stir well to heat evenly. Enjoy your quick meal! Pro Tips Press the Tofu Well: Make sure to press the tofu for at least 15-20 minutes to remove as much moisture as possible. This ensures the tofu absorbs more flavor and becomes crispy when cooked. Customize Your Vegetables: Feel free to swap out the vegetables for your favorites or whatever is in season. Zucchini, snap peas, or mushrooms can make great additions! Adjust the Sweetness: If you prefer a sweeter teriyaki sauce, add an extra tablespoon of maple syrup. For a saltier flavor, a touch more soy sauce will do the trick. Garnish for Extra Flavor: Don't skip the green onions and sesame seeds! They add a wonderful crunch and enhance the overall flavor of your dish. {{image_2}} If you want to switch things up, try tempeh or seitan. Both have great texture. Tempeh adds nutty flavors, while seitan mimics meat. You could also use chickpeas for a protein-rich option. Just cook them as you would the tofu, marinating them in the same sauce. The beauty of these rice bowls lies in their flexibility. You can use any veggies you enjoy. Zucchini, snap peas, or mushrooms work well. Just cut them into bite-sized pieces. Cook them in the same way as the broccoli and bell peppers. This allows you to customize the bowl to your taste. While jasmine rice is delicious, you can try other grains, too. Quinoa or brown rice add more fiber. You can even use cauliflower rice for a low-carb option. Serve the tofu and veggies on top for a colorful, healthy meal. To store your Teriyaki Tofu Rice Bowls, let them cool first. Use airtight containers. Place rice, tofu, and veggies in separate sections. This keeps everything fresh. You can also mix them but note that the rice can get soggy. If you want to freeze your bowls, it’s best to freeze the tofu and rice separately. Store them in freezer-safe bags. Make sure to push out all the air. When you want to enjoy them, thaw in the fridge overnight. Reheat in the microwave or on the stove. Your Teriyaki Tofu Rice Bowls will last in the fridge for up to four days. After that, they may lose their flavor and texture. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it away. Yes, you can make this dish gluten-free. Use tamari instead of soy sauce. Tamari is a great gluten-free alternative and works well in this recipe. Always check labels for hidden gluten in sauces and broths. You can try hoisin sauce for a sweet flavor. Alternatively, use a spicy chili sauce for heat. Both options can add a twist to your rice bowls. Adding protein is easy! You can mix in cooked chicken, shrimp, or even chickpeas. Just stir them in with the tofu or serve them on top. Yes, you can prep most of this dish ahead of time. Cook the rice and veggies, then store them separately. Reheat and add the tofu before serving for fresh warmth. Try serving these bowls with a simple cucumber salad. Edamame or steamed dumplings also make great sides. They add color and flavor to your meal. This blog post covered making Teriyaki Tofu Rice Bowls. I shared important ingredients, tools, and optional toppings. You learned step-by-step how to prepare, marinate, and cook tofu and vegetables. I also offered tips for better flavor and storage. You can customize this dish with different veggies or grains. It’s a fun and easy meal. Try these ideas to suit your taste, and enjoy your cooking!

Teriyaki Tofu Rice Bowls

A delicious and healthy rice bowl featuring marinated tofu, stir-fried vegetables, and fluffy jasmine rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 1 cup jasmine rice
  • 2 cups vegetable broth (or water)
  • 1 4 cup soy sauce (low sodium)
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons sesame oil
  • 1 cup broccoli florets
  • 1 cup bell pepper, sliced (any color)
  • 1 carrot julienned
  • 2 green onions sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • Prepare the Tofu: Start by pressing the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
  • Marinate the Tofu: In a bowl, whisk together soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic. Add the cubed tofu and let it marinate for 15-20 minutes.
  • Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice and vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
  • Prepare the Vegetables: While the rice is cooking, heat sesame oil in a skillet over medium heat. Add the broccoli, bell pepper, and carrot. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
  • Cook the Tofu: In a separate skillet, add the marinated tofu along with the marinade. Let it cook over medium heat for about 7-10 minutes, stirring occasionally until the tofu is golden brown. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry, then add it to the tofu mixture to thicken the sauce, cooking for another 2-3 minutes.
  • Assemble the Bowls: Once the rice is cooked, fluff it with a fork and divide it among serving bowls. Top each bowl with the stir-fried vegetables and the glazed tofu.
  • Garnish and Serve: Finish each bowl with sliced green onions and a sprinkle of sesame seeds for extra crunch and flavor.

Notes

Pressing the tofu helps achieve a better texture. Adjust the vegetables based on your preference.
Keyword rice bowl, teriyaki, tofu, vegetarian